You can eat this refreshing salad as a main dish or serve it alongside a hamburger.
Either way, you’ll reap lots of health benefits.
Black-Eyed Pea Salad
Yield: 4 servings
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4 cups water
1 cup rice
1 teaspoon salt
1 package (10 ounces) frozen black-eyed peas
2 tablespoons olive oil
3/4 cup fresh lemon juice
1 tablespoon Dijon mustard
3/4 teaspoon pepper
1 pound shiitake mushrooms, stems discarded and caps thinly sliced
1 teaspoon tarragon
1/2 pound sugar snap peas, strings removed
4 scallions, thinly sliced
In a medium saucepan, bring the water to a boil. Add the rice and 1/4 teaspoon of salt. Reduce to a simmer, cover and cook for 5 minutes.
Add the black-eyed peas, cover and simmer until the rice and black-eyed peas are tender, about 15 minutes. Drain any liquid remaining in the pan.
Meanwhile, in a large bowl, whisk together 1 tablespoon of the olive oil, the remaining 3/4 teaspoon salt, lemon juice, mustard and pepper.
When the rice and peas have finished cooking, add them to the bowl and toss to combine.
In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the mushrooms and tarragon, cover and cook until the mushrooms are tender, about 5 minutes.
Add the sugar snap peas and cook, uncovered, until tender, about 3 minutes.
Add to the bowl.
Add the scallions to the bowl and toss again.
Serve at room temperature or chilled.